Chicken Tetrazzini is one of those heartwarming dishes that brings back fond memories of family gatherings and potlucks at the local church. Originating from the early 20th century, this creamy pasta bake is named after the Italian opera star Luisa Tetrazzini, but it has become a staple in many Midwestern kitchens. It’s a wonderful way to use leftover chicken and is perfect for feeding a crowd or comforting the soul on a chilly evening.
This creamy chicken tetrazzini is delightful on its own, but you can pair it with a fresh green salad to add a bit of crunch and color to your plate. Warm, crusty bread is also perfect for soaking up any creamy sauce left on your plate. For a touch of brightness, consider serving it with some lemony green beans or roasted carrots.
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Creamy Chicken Tetrazzini Pasta Bake
Servings: 6-8 servings
Ingredients
12 ounces of spaghetti
2 cups cooked chicken, shredded
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup sliced mushrooms
1 cup frozen peas
Salt and pepper to taste
1 tablespoon dried Italian seasoning
1/2 cup breadcrumbs
Directions
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